Ghurka Chicken Cardamom Curry - Kukhra Alainchi Sanga

Recipe by French Tart
READY IN: 2hrs 35mins




  • Peel and chop the onions, garlic and ginger into small pieces.
  • Make a masala from the yoghurt, cardamom, chopped ginger, chopped garlic, fennel and cayenne by grinding the mixture into a smooth paste.
  • Sprinkle the meat with a little salt, then pour over the masala mixture, and allow to marinade for at least an hour.
  • Heat the oil, in a large pan, until a slight blue haze can bee seen. Add the cinnamon (chopped/ground into fine pieces), the cloves and the onion pieces. Cook until the onion is golden brown.
  • Add the marinaded chicken pieces to the pan which should still have the onions, cloves and cinnamon, making sure that you get as much of the marinade in the pan as possible.
  • Put it back on the heat. Without stirring the mixture, you should see oil slowly rising to the surface. At this stage CAREFULLY add the cold water and bring the mixture back to the boil.
  • Cover the pan and simmer over a low heat until the chicken is cooked and tender. Stir occasionally.
  • Serve the chicken meat on a bed of rice and pour over the masala that is left behind in the pan.
  • The rice can be either plain, pilau or saffron. On the table add small serving bowls with individually contain chopped onions, chopped tomatoes, chopped cucumbers and chutney. This allows your diners to add the hot/cold selections from the bowls as they wish. This is also wonderful when served with nan bread or similar.
  • Category Note.
  • "Gurkha" curry listed in the English category?.
  • Visit any English town and you will see at least one Indian restaurant and on the menu I will guarantee you will see at least 2 of these recipes. Indian (and Chinese) dishes have been taken and adapted to become our 'Traditional' English dishes. In some cases we have actually exported these dishes, slightly altered, back to the original country who has adopted them as their own national dishes!